Parchment Baked Salmon Recipe
If you’re looking for a simple, healthy, and flavorful way to cook salmon, this parchment-baked recipe is your perfect solution—it brings out the best in the fish, with minimal effort and cleanup!
Equipment
- Baking sheet or tray
- Parchment paper
- Sharp knife for slicing
- Cutting Board
- Spoon for drizzling oil and seasoning
- Aluminum foil
Ingredients
- 6 ounce skinless salmon fillets
- 1 lemon
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt
- Freshly ground black pepper
- Fresh parsley
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C).
- Cut 4 pieces of parchment paper, each large enough to fold over the salmon fillets and create a sealed packet.
- Lay each piece of salmon in the center of a parchment sheet.
- Drizzle 1/2 tablespoon of olive oil over each fillet and sprinkle with a pinch of salt and pepper.
- Top each salmon fillet with a few slices of lemon, 1 sprig of thyme, and 1/2 of a minced garlic clove. If you’re using butter, place a small pat of butter on each fillet.
- Fold the parchment over the fish, creating a packet by folding the edges together tightly so the salmon is sealed inside.
- Place the packets on a baking sheet and bake for 15-20 minutes, depending on the thickness of the salmon fillets. The salmon should be opaque and easily flake when pierced with a fork.
- Carefully open the parchment packets (be cautious of the steam), and garnish with freshly chopped parsley if desired. Serve immediately.
Related Video
Notes
- Choose the freshest salmon possible: Fresh, high-quality salmon is key to this recipe. Wild-caught salmon tends to have more flavor and better texture than farmed varieties.
- Don’t overcook the salmon: Salmon cooks quickly, so keep an eye on it. The fish should be moist and slightly pink in the center when done.
- Use parchment paper, not wax paper: Parchment paper is heat-resistant, unlike wax paper, which can melt and ruin your dish.
- Add extra flavor with fresh herbs: If you have fresh dill or basil on hand, add a sprig to the packet for a different aromatic twist.
- Experiment with sauces: After baking, try serving the salmon with a drizzle of a creamy dill sauce or a tangy lemon-butter sauce for an extra layer of flavor.
Nutrition
Nutrition Facts
Parchment Baked Salmon Recipe
Serving Size
170 g
Amount per Serving
Calories
367
% Daily Value*
Fat
23.3
g
36
%
Saturated Fat
3.2
g
20
%
Polyunsaturated Fat
3.9
g
Monounsaturated Fat
14.2
g
Cholesterol
82
mg
27
%
Sodium
55
mg
2
%
Potassium
870
mg
25
%
Carbohydrates
1.2
g
0
%
Sugar
0.8
g
1
%
Protein
39.6
g
79
%
Vitamin A
60
IU
1
%
Vitamin C
5
mg
6
%
Calcium
15
mg
2
%
Iron
-1
mg
-6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!